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Sweet potato, chickpea and carrot tagine with couscous


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Sweet potato, chickpea and carrot tagine with couscous

Sweet and tender vegetables marry with a medley of Moroccan spices to create a succulent, comforting stew.
Serves
4
Prep
10 minutes
Cook
40 minutes
Each 424g serving contains (excludes serving suggestion)
KCal
348
Carbs
55.4g
Fibre
12.2g
Protein
11.0g
Fat
6.5g
Saturates
0.8g
Sugars
17.6g
Salt
0.58g
Fruit/Veg Portion
3
Ingredients

Ingredients

For the tagine: 2 tsp olive oil

1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp ras-el-hanout, Moroccan spice mix

2 tsp smoked paprika

1/2 tsp ground cinnamon
1 sweet potato, peeled and diced (250g)
4 large carrots, peeled and diced (500g)
200g/7oz can chickpeas, drained and rinsed
500 ml/18 fl oz water
400 g/14 oz canned chopped tomatoes
1 tbsp ground almonds
freshly ground black pepper
To serve:
 120 g/6 oz couscous
2 tbsp flat-leaf parsley, chopped


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Method

Method

Recipe tips
  • Butternut squash or pumpkin would make a good lower-carb substitute for the sweet potato in this dish.
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